Mochi Cake | Dads That Cook
By Jason Glover
AuthorLauraSweet and simple mochi cake flavored with coconut and vanilla. Rice flour gives this cake a fluffy, springy texture unlike anything you've had before! It's crazy good!
Preheat oven to 350°F and grease a 9 x 13" baking pan.
Whisk together the rice flour, sugar, and baking powder in a medium bowl.
In a separate bowl, whisk together the eggs, coconut extract, and vanilla extract until smooth, then add the milk, coconut milk, and melted butter and whisk until incorporated.
Slowly whisk the dry ingredients into the egg mixture about 1/3 at a time. Mix until no lumps remain.
Pour the batter into the prepared pan and smooth out the top. Bake for 1 1/2 - 2 hours, until the mochi is golden brown. Remove from the oven and allow to cool before slicing into 24 pieces and serving.
Ingredients
Directions
Preheat oven to 350°F and grease a 9 x 13" baking pan.
Whisk together the rice flour, sugar, and baking powder in a medium bowl.
In a separate bowl, whisk together the eggs, coconut extract, and vanilla extract until smooth, then add the milk, coconut milk, and melted butter and whisk until incorporated.
Slowly whisk the dry ingredients into the egg mixture about 1/3 at a time. Mix until no lumps remain.
Pour the batter into the prepared pan and smooth out the top. Bake for 1 1/2 - 2 hours, until the mochi is golden brown. Remove from the oven and allow to cool before slicing into 24 pieces and serving.
